Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Place salmon, skin side down, in center of a rimmed baking sheet lined with parchment paper. Sprinkle with pepper and 1/2 teaspoon of the salt. Stir together horseradish, capers, shallot, and 2 tablespoons of the oil in a bowl until combined. Spread mixture over tops of salmon, pressing lightly to adhere. Spread tomatoes around salmon, and drizzle with 2 tablespoons oil.

  • Roast in preheated oven until a thermometer inserted in thickest portion of salmon registers 130°F and tomatoes have burst, about 18 minutes. Increase oven temperature to high broil (do not remove baking sheet). Broil until tomatoes and topping on salmon are browned, about 2 minutes.

  • Toss arugula with remaining 1 teaspoon oil. Sprinkle tomatoes with arugula, pistachios, thyme, and remaining 1/4 teaspoon salt, and serve.

Nutrition Facts

464 calories; fat 27g; saturated fat 4g; cholesterol 90mg; fiber 5g; protein 40g; carbohydrates 15g; sugars 8g; sodium 673mg; iron 1mg; calcium 97mg.